Trout on red wine

Last Updated on October 24, 2024

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ingredients

1 kg trout 2,5 dl fish stock to taste salt 2,5 dl red wine 80 g butter 25 g plain flour

procedure

1.

Divide the cleaned and washed trout into portions and season with salt. Pour the red wine into the fish stock, bring to the boil, add the prepared trout and cook slowly for about 10 min.

2.

Carefully transfer the cooked trout to a warmed baking dish. Strain the broth and cook until half of the juices have evaporated. Then add the butter mixed with the flour and simmer for a while. Pour the finished sauce over the trout, place in the hot oven and bake. Serve with potato croquettes.